Fried Baby Eggplant with Sour Cream Dip
Fried Baby Eggplant with Sour Cream Dip is a simple and delicious appetizer. Baby eggplants are coated in seasoned panko breadcrumbs, fried until golden and crispy, and served with a creamy herb dip for the perfect snack or party dish.
Ingredients
For the Dip
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried thyme
- ½ tespoon garlic powder
- 2 teaspoons fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper
For The Eggplant
- 10-12 baby purple eggplants
- Kosher salt to taste
- black pepper to taste
- ¼ cup all-purpose flour
- 1 cup Italian-flavored panko breadcrumbs
- 1 large egg beaten
- Vegetable oil for frying
Instructions
FOR THE DIP
- Mix the dip ingredients in a small bowl. Add salt and pepper to taste. Cover and refrigerate until ready to serve. (The dip can be made up to 24 hours in advance.)1 cup sour cream, 1 tablespoon chopped fresh parsley, ½ teaspoon dried thyme, ½ tespoon garlic powder, 2 teaspoons fresh lemon juice, Kosher salt, Freshly ground black pepper
FOR THE EGGPLANT
- Wash and pat dry the baby eggplants. With a sharp knife, trim off the tops and bottoms. Slice a thin strip from each side of the eggplants to peel and square them off, then cut each eggplant lengthwise into three even slices.10-12 baby purple eggplants
- Season the eggplant on both sides with salt and pepper.Kosher salt, black pepper
- Pour the flour in one shallow dish and the panko in another. In a small bowl, beat the egg.¼ cup all-purpose flour, 1 cup Italian-flavored panko breadcrumbs, 1 large egg
- Dredge each eggplant slice in the flour, shaking off excess. Dip it into the beaten egg, then press it into the panko breadcrumbs to coat it evenly.
- Heat ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering.Vegetable oil for frying
- Fry the breaded eggplant, cooking for 2–3 minutes per side or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain.
- Serve warm with the dip.
Notes
To flavor plain panko: If you only have plain panko, you can easily season the eggplant before dredging it in flour. Just sprinkle salt, pepper, dried oregano and garlic powder on all sides of the eggplant slices, then proceed with the rest of the recipe.
Storage and Reheating: Let the fried eggplants cool completely before storing. Place them in an airtight container lined with a paper towel to absorb excess moisture and keep them from becoming soggy. Store in the refrigerator for up to 3 days.
On the stovetop, use a non-stick skillet over medium heat with a small amount of oil to crisp them up again.
You can also heat the eggplants in an air fryer at 375°F (190°C) for 5 minutes until warm
Nutrition
Calories: 466.1kcalCarbohydrates: 84.3gProtein: 16.2gTotal Fat: 12.3gSaturated Fat: 5.3gCholesterol: 66.4mgSodium: 162.6mgPotassium: 2737.7mgFiber: 35.3gSugar: 42.9gNet Carbohydrates: 49.1g
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